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How good is your Food Hygiene Awareness? :How good is your Food Hygiene Awareness? Take the following quiz and see! Good Luck


Slide 3:A) Divides in to 2 and multiplies as quickly as 1 – 2 minutes and after several hours can be millions. B) Divides in to 2 and multiplies as quickly as 10 – 20 minutes and after several hours can be millions. C) Divides in to 2 and multiplies as quickly as 30 – 40 minutes and after several hours can be millions. D) Divides in to 2 and multiplies as quickly as 10 – 20 minutes and after several days can be millions. The rate bacteria multiplies at is :- Q.1


For bacteria to multiply it needs :For bacteria to multiply it needs A) Moisture, Warmth, sufficient Time. B) Food, Moisture, Warmth, sufficient Time. C) Beverage, Moisture, Warmth, sufficient Time. D) Food, Moisture, Cold, sufficient Time. Q.2


What is important when managing high risk foods? :What is important when managing high risk foods? A) Control temperate, Ensure heat processing is thorough B) Avoid handling, keep covered or wrapped C) Keep covered or wrapped and keep separate from raw foods D) All of the above Q.3


There are only three safe ways to thaw foods, and you must plan ahead to allow enough time to do it right :There are only three safe ways to thaw foods, and you must plan ahead to allow enough time to do it right A) Thaw food in the refrigerator; it may take a few hours or a few days. Hold the food under cool, running water, never under warm or hot water In a microwave oven; you must then cook it or serve it right away. B) Thaw food at room temperature Thaw food outside in the sun Thaw food under hot water C) Thaw food in the refrigerator; it may take a few hours or a few days. Thaw food in a microwave oven and then in the refrigerator Thaw food under hot water D) All of the above Q.4


What temperature range is the Danger Zone :A) 0◦C - 53◦C B) 5◦C - 63◦C C) 5◦C - 73◦C D) 10◦C - 63◦C E) 10◦C - 73◦C Q.5 What temperature range is the Danger Zone


How do you deal with the danger zone :How do you deal with the danger zone A) Serve or dispatch as soon as possible B) Cool down rapidly, heat up thoroughly – limit bulk C) Keep time in danger zone to a minimum – no more than 90 minutes D) Avoid re-heating E) Keep high risk foods below 5◦C or above 63◦C F) All of the above Q.6


All food handlers should wash their hands :All food handlers should wash their hands A) Regularly and thoroughly B) Use proper facilities & After visiting toilet C) Before work and after breaks D) Between tasks & After emptying waste or cleaning E) All of the above Q.7


These are sources of Pathogenic bacteria, true or false :These are sources of Pathogenic bacteria, true or false Q.8 Raw foods Soil, dirt and dust Pests and domestic pets Humans Food waste Airborne dust Untreated water and sewage TRUE or FALSE TRUE or FALSE TRUE or FALSE TRUE or FALSE TRUE or FALSE TRUE or FALSE TRUE or FALSE


When washing your hand, how many seconds should you rub lather in to your hands for? :When washing your hand, how many seconds should you rub lather in to your hands for? 5 seconds 10 seconds 15 seconds 20 seconds Q.9


Slide 12:Preventing cross contamination is one step to help eliminate foodborne illness. Cross contamination is the contamination of a food product from another source. There are three (3) main ways cross contamination can occur: __________ to food __________ to food __________ to food Q.10 ? ? ?


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